1.1.2 Pre Read.docx

Professional Behaviour ====================== A food-service education focuses on developing a set of skills. However, attitudes are more important than skills in many ways because a positive attitude will help you not only learn skills but also persevere and overcome the many challenges you will f...

Professional Behaviour ====================== A food-service education focuses on developing a set of skills. However, attitudes are more important than skills in many ways because a positive attitude will help you not only learn skills but also persevere and overcome the many challenges you will face. A successful food-service associate adheres to an unwritten code of conduct and attitudes known as professionalism. Let\'s take a look at some of the characteristics that a professional must possess. Positive Attitude Toward the Job -------------------------------- To be a good professional chef, you must enjoy cooking and desire to do it well. Every seasoned chef understands the adrenaline rush. When it\'s the busiest time of the evening, the orders come in so fast you can\'t keep track of them, and every split-second counts---when that\'s everyone digs in and works together, and everything clicks. However, this excitement can only be obtained through hard work. A positive attitude allows a cook to work quickly, efficiently, neatly, and safely. Professionals take pride in their work and want to ensure that it is worthy of praise. A professional attitude is essential even before you start your first job. The standard advice for a successful job interview applies to both cooks and office workers: Dress and act for the group you want to join, not the group you belong to. Arrive neatly, cleanly, suitably attired, and on time. Obtain attention for the right reasons. Maintain this attitude on the job every day. Staying Power ------------- Physical and mental stamina, good health, and a willingness to work hard are all required for food service. It is demanding work. The pressure can be intense, and the hours can be long and arduous. You could be working in the evenings and on weekends when everyone else is having fun. And the work can be tedious. Overcoming these challenges necessitates a sense of responsibility and dedication to your profession, coworkers, and customers or clients. Dedication also entails sticking with one job rather than hopping from one to the next every few months. Keeping a job for at least a year or two demonstrates to prospective employers that you are serious about your work and can be relied on. Teamwork -------- Foodservice work is teamwork, and it\'s critical to be able to work well with others and cooperate with your coworkers. You can\'t afford to let ego issues, petty jealousy, departmental rivalries, or feelings about other people interfere with your ability to do your job well. Today\'s kitchens are filled with people of various races, nationalities, and origins, some of whom speak languages other than yours. You must be able to collaborate with everyone on the team. Keep learning ------------- You can learn more about cooking in a lifetime than you can in a lifetime. The world\'s greatest chefs are the first to admit they have more to learn, and they continue to work, experiment, and study. Because the food-service industry is rapidly changing, it is critical to be open to new ideas. No matter how good your techniques are, you may discover a better way. Continue to read and study. Seek out extra work that will allow you to learn from people with more experience. For example, if you work on the hot line in a restaurant, ask the pastry chef if you can come in early, on your own time, to assist and learn new skills. A Full Range of Skills ---------------------- The majority of people who become professional cooks do so because they enjoy cooking. This is an important motivator, but it is also critical to develop and maintain other profession-related skills. A cook must understand and manage food costs and other financial matters, manage and maintain proper inventories, deal with purveyors, and understand personnel management in order to be successful. Experience ---------- Years of experience cannot be replaced. Studying cooking principles in books and schools can help you get a head start on your career. Your chef instructors may teach you more about basic cooking theories than you could in several years of working your way up from washing vegetables. However, if you want to become a skilled cook, you must practise, practise, and practise some more. A diploma does not qualify you as a chef. Dedication to Quality --------------------- You can do your job well in a top restaurant, a fast-food restaurant, a college cafeteria, or a catering house. You have a choice. High quality does not always imply a high price. Cooking green beans properly costs no more than overcooking them. However, you must want to produce high-quality food. It is not enough to simply understand how. Good Understanding of the Basics -------------------------------- Experimentation and creativity in the kitchen are the order of the day. Brilliant chefs are breaking down barriers and creating dishes that would have been unthinkable years ago. There appears to be no limit to what can be attempted. However, the chefs who appear to be the most revolutionary are the first to stress the importance of a solid foundation in basic techniques and traditional methods practised since Escoffier\'s time. To innovate, you must first know where to start. As a beginner, knowing the fundamentals will allow you to make the most of your experience. When you observe a skilled cook at work, you will gain a better understanding of what you are seeing and will know what questions to ask. To be able to play great music on the piano, you must first master scales and exercises. \[Standards of Professionalism -- chapter 1 -- professional cooking -- book has been saved on the drive\]